The cookie is bursting with a melt in your mouth buttery crust that has toasted coconut and pecans infused into the dough.
A fruit filling is made by boiling dried fruits or you can use fresh when available we use lots of dried apricots and figs all winter long.
After the fruits are chopped fine this goes in between the crust and topped with a crumble for an out-of-this-world flavor in every morsel.
We have several options for you to choose from using this basic shortbread cookie dough and no cutting involved just a one-pan easy dessert cookie.
If you're in a hurry you can even use jams, preserves or marmalade fillings!
This shortbread bar is so adaptable it can be a different flavor every time you bake them with just one recipe.
We love easy recipes like this one, you may remember these simple delights like Shortbread Magic Cookie Bars or our favorite Shortbread Chocolate Chip Cookie recipes.
Scroll down to the recipe card for this delicious printable fruit-filled cookie bar.
The Best Cookie Crust Ever
If you prefer the graham cracker old-fashioned crust I got you covered, that will be in the recipe card at the bottom so don't worry.
I really love the shortbread crust because it stays together and really makes these a gourmet cookie bar.
Everyone has their own ideas on what can go on top of these classic cookie bars so check out my topping suggestions below.
Fresh and Dried Fruit to Use:
- figs, raisins, craisins, or dates ( or use a mixture)
- peaches
- cherries
- blueberries
- cranberries
- raspberries, boysenberries, blackberries
- pineapple
- apricots
- mango
- apples
- pears
- any jam will also work IE berry, orange marmalade and pineapple blends are delicious with this recipe
- NOTE: all dried fruits need to be boiled first, drained then chopped. Fresh fruits do not need to be boiled just added to the sugar mixture and finely chopped. Instead of water use any kind of coordinating juice.
Ingredients You Will Need (scroll down for exact measurements)
- granulated sugar
- butter
- flour
- salt
- baking soda
- toasted coconut
- pecans
- dried or fresh fruit of choice
Tools
- measuring spoons
- measuring cups
- mixing bowl
- fork or spatula
- nut chopper if using
- 12 x 9 brownie baking pan
- parchment paper
Tips
- precook the bottom dough first until golden brown before adding the filling
- toast the coconut and pecans in the microwave on a paper plate or bake on a parchment-lined cookie sheet
- use any filling you like Nutella, Solo Almond Filling, Jam and Preserves, fresh or dried fruits
- after adding the filling sprinkle the crumbled top and bake until the top is golden brown
- always line your baking sheet with parchment paper
- be sure to only use butter not margarine
- cool completely before cutting
- store in airtight containers
- these bars freeze well up to 4 months
More Recipes To Try
Blueberry Crumble Bars
Italian Raspberry Shortbread Cookies
Pin for Later
Crumble Bars
These are so versatile and you can make them with so many different fillings as I mentioned.
During the holiday season, I also like to drizzle a little colorful frosting or dust them with powdered sugar for a snowy look.
Just remember to mix and match whatever kinds of fruits, you want!.
Fruit Filled Shortbread Bars
Yield: 30
Prep time: 15 MinCook time: 36 MinTotal time: 51 Min
A delicious dried or fresh fruit-filled shortbread bar that can be a different filling every time you make this basic recipe!
Ingredients
- 1 - 1/2 cup of dried fruits (we used dried apricots for this recipe, however, any dried or fresh fruits can be used, see notes below for fresh fruit method)
- 1 cup white granulated sugar
- water
- 3/4 cup brown sugar
- 3/4 cup of butter softened (not melted)an
- 2 cups of flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup toasted coconut
- 1/2 cup coarsely chopped nuts (I use macadamia or pecans)
Instructions
- Line a brownie-sized pan with parchment paper 12 x 9..
- Preheat the oven to 350 degrees.
- Filling Instructions:
- Place the dried fruit in a saucepan and cover just over the top of the fruit with water.
- Boil for 20 minutes and reserve 1/4 cup of the juice it makes and drains the rest.
- Place the 1/4 cup of juice in the saucepan with 3/4 cup of brown sugar and boil until the sugar dissolves around 3 or 4 minutes.
- Cool the fruit slightly and chop it into small pieces in the food processor or by hand ( makes sure it's cool enough first before chopping by hand). see the note for using fresh fruits below:
- Note: for fresh fruits no boiling is necessary.
- Chop the fresh fruit, use coordinating fruit juice or just use apple juice.
- Boil the apple juice with brown sugar.
- Add the fresh finely diced fruit when the mixture cools.
- Shortbread Crust Instructions:
- Toast the coconut and nuts ( do it in the microwave on a paper plate in 1-minute intervals until toasted).
- In a large mixing bowl and using a stand mixer, add the softened butter and the 1 cup of white granulated sugar and cream together until light and fluffy around 2 minutes.
- Slowly add the flour, baking soda, and salt.
- Add the coconut and nuts last and combine evenly.
- Reserve around 1 and 1/2 cups of this dough for the top.
- Press the dough on the parchment-lined prepared baking pan.
- Bake this bottom dough layer for 11 minutes or until it starts to get golden on the edges.
- Remove from the oven.
- Spread the fruit layer on the partially baked crust.
- Top with reserved crumbs.
- Bake until golden brown on top around 20 to 25 minutes.
- Cool completely before cutting into bars.
- Store in an air-tight container or you can also freeze the bars for up to 4 months.
- Optional: dust the tops with powdered sugar, or use powdered sugar and water drizzle on top with cooled completely.
Notes:
Tips
- precook the bottom dough first until golden brown before adding the filling
- toast the coconut and pecans in the microwave on a paper plate or bake on a parchment-lined cookie sheet
- use any filling you like Nutella, Solo Almond Filling, Jam and Preserves, fresh or dried fruits
- after adding the filling sprinkle the crumbled top and bake until the top is golden brown
- always line your baking sheet with parchment paper
- be sure to only use butter not margarine
- cool completely before cutting
- store in airtight containers
- these bars freeze well up to 4 months
Fresh and Dried Fruit to Use:
- figs, raisins, craisins, or dates ( or use a mixture)
- peaches
- cherries
- blueberries
- cranberries
- raspberries, boysenberries, blackberries
- pineapple
- apricots
- mango
- apples
- pears
- any jam will also work IE berry, orange marmalade and pineapple blends are delicious with this recipe
- NOTE: all dried fruits need to be boiled first, drained then chopped. Fresh fruits do not need to be boiled just added to the sugar mixture and finely chopped. Instead of water use any kind of coordinating juice.
Pin for Later
Here are more of my favorite bars!
Layered Peanut Butter Brownies
Magic White Chocolate Christmas Bars
Banana Cranberry Bars
